Kitchen Hint of the Day!

August 6, 2013 at 7:32 AM | Posted in Kitchen Hints | Leave a comment
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When slicing up beef or pork into bite-sized pieces to save for later, first partially freeze meat by placing it in the freezer for 1 – 2 hours. You’ll find it’s much quicker and easier to slice.

Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes

July 26, 2013 at 5:24 PM | Posted in BBQ | Leave a comment
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Today’s Menu: Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab CakesBaked Crab Cakes Mont Inn BBBQ 008



Spent the day fishing again and again didn’t catch anything that was very big. But did catch about 10 small Bass and Blue Gill. Love being out with the peace and quiet. The weather was beautiful again. It was 50 degrees when I got up and it reached a high of only 77 with no humidity. Hard to beat for July weather! For dinner I prepared a Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes.

I had planned on a Pulled Smoked Pork Barbecue Sandwich with some BBQ Beans or some type of Potato Dish but I had a small container of Crab Meat that I had to use and decided to make Crab Cakes. I used Montgomery Inn Pulled Pork w/ Barbecue Sauce. This may well be the best BBQ in the land! At least Bob Hope thought so when he was alive. Mr Hope would order this straight from Montgomery Inn back then and have it shipped to wherever he was at the time. Around here it hasn’t few rivals. This comes in a 2 LB. container and I just get the amount I want and freeze the rest. Incredible taste in an excellent BBQ Sauce. Served it on a Healthy Life Whole Grain Bun, toooo good!



To go with my BBQ Sandwich I prepared some Baked Crab Cakes. I watched Bobby Deen make these last weekend on the Cooking ChannelBaked Crab Cakes Mont Inn BBBQ 002 and they looked delicious. So I thought I would give them a try. The recipe makes 12 Crab Cakes but I only had a 1/2 LB. of Crab Claw Meat so I only made 6. The recipe also called for Jumbo Crab Meat and 1 Egg, which I substituted with Egg Beater’s. They turned out very good so I’m looking forward to preparing a full batch of the them using Jumbo Crab Meat instead of the Claw Meat. I served them with Louisiana Remoulade Dressing, which is perfect for any Seafood. Good Baked Crab Cake recipe to keep. I left the full recipe at the end of the post along with a link to Bobby Deen recipes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.



Montgomery Inn Pulled Smoked Pork Barbecue


World famous. The ribs king. Hardwood smoked. Fully cooked. Genuine barbecue. Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%
Is or Contains Flavor
ServingSize-InGrams 56 g
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.




Baked Crab Cakes

2 slices whole grain bread
1/4 cup skim milk
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Cajun seasoning
1 egg, beaten
Zest and juice of 1 lemon, plus lemon wedges for serving
1 pound jumbo lump crab meat, picked free of shells
1 tablespoon chopped fresh chives



Preheat the oven to 375 degrees F.

Place the bread in a small bowl and pour over the milk. Combine the mayonnaise, mustard, Cajun seasoning, egg and lemon zest and juice in a large bowl and whisk together. Add the milk-soaked bread and whisk together again. Fold in the crab and chives.

Form the crab mixture into 12 equal cakes and place on a baking sheet. Bake for 8 to 10 minutes. Serve with lemon wedges.
Recipe courtesy Bobby Deen

One of America’s Favorites – Hash

July 15, 2013 at 8:02 AM | Posted in One of America's Favorites | 2 Comments
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An order of corned beef hash.

An order of corned beef hash.

Hash is a dish consisting of diced meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop).

In many locations, hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits), and occasionally fried potatoes (hash browns, home fries, etc.). The dish may also use corned beef or roast beef.
Corned beef hash became especially popular in some countries during and after World War II as rationing limited the availability of fresh meat.
Hash has recently made a comeback as more than just a dish for leftovers or breakfasts of last resort. High-end restaurants now offer sophisticated hashes and the first cookbook dedicated exclusively to a wide variety of hashes was self-published in 2012.



In Northern England, corned beef hash is a traditional cheap and quick dish dating back many years. Corned beef (beef treated with saltpeter) is nearly always from a tin and almost always imported from South America. Tinned corned beef was available more plentifully during war years (when fresh meat was heavily rationed) and a staple food in the armed forces. The meal is made with tinned corned beef, stirred with browned onions, before having liquid added (either gravy or stock, or tinned tomatoes) then having lightly boiled sliced potatoes layered over the top before being browned under a hot grill. Alternatively cubed boiled potatoes are stirred in. Some recipes would add peas or carrots.[citation needed]
In Scotland, the dish of “stovies” is very similar to hash. There are many variations on the dish, but all consist of a base of mashed or coarsely chopped potato, with onions and leftover meat, usually minced or roast beef although there are many variations including corned beef.



The meat packing company Hormel claims that it introduced corned beef hash and roast beef hash to the U.S. as early as 1950, but

Texas hash with cornbread and green beans.

Texas hash with cornbread and green beans.

“hash” of many forms was part of the American diet since at least the 19th century, as is attested by the availability of numerous recipes and the existence of many “hash houses” named after the dish. In the United States, September 27 is “National Corned Beef Hash Day.”
Alternatively, in the southern United States, the term “hash” may refer to two dishes:
* a Southern traditional blend of leftover pork from a barbecue mixed with barbecue sauce and served over rice. This is a common side dish at barbecue restaurants and pig pickin’s notably in South Carolina and Georgia.
* a thick stew made up of pork, chicken and beef, generally leftover, traditionally seasoned with salt and pepper and other spices, reduced overnight over an open flame in an iron washpot or hashpot.
* Some areas in the south also use the term hash to refer to meat, such as wild game, that is served as BBQ or Pulled meat that is boiled first.



* In Denmark, hash is known in Danish as “biksemad” (roughly translated, “tossed together food”), and it is a traditional leftover dish usually served with a fried egg, worcestershire sauce, pickled red beet slices and ketchup or Bearnaise sauce. The meat is usually pork, and the mixture is not mashed together into a paste, but rather the ingredients are coarsely diced and readily discernible in its cooked form.
* In Sweden, there is a version of hash called pyttipanna[8] and in Finland, pyttipannu, and Norway, pyttipanne. It is similar to the Danish version. The Swedish variety Pytt Bellman calls specifically for beef instead of other meats and adding cream to the hash. It is named after Sweden’s 18th century national poet Carl Michael Bellman.
* In Austria and perhaps more specifically Tyrol, there exists a similar dish called “Gröstl“, usually consisting of chopped leftover meats (often being pork sausage), potato and onions fried with herbs (typically marjoram and parsley) and then served topped with a fried egg.
* In Malaysia, a similar dish is called “bergedil”. It is usually made with minced meat, potatoes, and onions, fried until brown.
* In Ibero-American (Spanish, Portuguese and Latin American) cuisines, there is a similar dish called picadillo (Spanish) or carne moída (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices[9] that vary by region (the Portuguese and Brazilian version is generally carne moída refogada, very heavy on garlic, in the form of an aioli sofrito called refogado, and often also heavy on onion and bell peppers). It is often served with rice (it can be fried in aioli sofrito if those who will eat have a strong fondness for garlic), as well as okra, in the form of quiabo refogado—okra fried in an aioli sofrito, just as the hash itself and the collard greens used in feijoada—, in Brazil, there constituting a staple) or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others (not with okra as it is far too perishable to be used in a fill for fast food and its consumption together with wheat flour-based foods often does not fit cultural tastes). The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb picar, which means “to mince” or “to chop”.
* In Germany there is Labskaus.






Corned Beef Hash

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into
1 medium onion, chopped
1 cup beef broth
1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Festivals Around Ohio This Week

July 9, 2013 at 9:14 AM | Posted in Festivals | Leave a comment
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July 12-13, 2013 Ohio Veterans BBQ 2013 Cook-off – Kettering, Ohio
The 7th annual Kansas City BBQ Society sanctioned event is presented by American Legion Post 598 of Kettering.



July 12-14, 2013 Delta Chicken Festival – Delta, Ohio
Enjoy chicken dinners, a midway, elephant rides, entertainment, pageant, Chicken Run, pancake breakfast, volleyball and dodgeball tournaments, and a parade.



July 12-14, 2013 66th Annual Italian American Festival – Akron, Ohio
Sponsored by the Italian-American Council, the festival will offer food, contests, music, fireworks and more. Attendance: 50,000.

Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers

July 7, 2013 at 5:05 PM | Posted in Ball Park Smoked Turkey Franks, bison, cheese, ground turkey, Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Jennie-O Turkey Products, Old El Paso Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas AppetizersPulled Bison Mini Turkey Tostadas 007





Wow, we finally saw the sun today! They say not for long though as more heavy rain predicted. Went to Meijer this morning and picked up quite a few items. Finding Meijer prices lower and lower, that’s a good thing. They also have the best selections of Jennie – O products, which I love using! In fact I’ll be using some of the Jennie – O Extra Lean Ground Turkey for an appetizer for tonight. For dinner I prepared a Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers.



I used Wild Idea Buffalo Pulled Buffalo Chuck Roast. It comes in a 1 lb. package and it’s already cooked. It’s rubbed with a blend of Mexican seasonings and then slowly braised to fall apart tender. All I did was open and heat! I topped it with JB’S Fat Boy Chipotle BBQ Sauce and served on a Aunt Millie’s Light Whole Grain Sandwich Bun. I love Buffalo and Wild Idea Buffalo has the most delicious Buffalo Meat there is!


For a side or appetizer I prepared Mini Taco Dip Tostadas with a Greek Yogurt/Sour Cream Sauce. Really happy how this came out, Pulled Bison Mini Turkey Tostadas 003delicious! A really good and easily prepared appetizer. Got the idea from the Cooking Channel and I used some reduced fat items to make it a bit more healthy and keeping the taste. I first made Greek Yogurt/Sour Cream Sauce using a 1/4 cup Nonfat Greek Yogurt, 1 Tablespoon Daisy Reduced Fat Sour Cream, and the Zest of 1 lime, plus juice of 1/2 lime. Just combine al the 3 ingredients in a small bowl and refrigerate until ready to use, real easy to make. For the Mini Taco Dip Tostadas I needed 1/2 – Packet Old El Paso Taco Seasoning, 2 Tablespoons Extra Virgin Olive Oil, Tortilla chips, preferably round, 8 ounces Jennie – O 99-percent Fat-Free Ground Turkey, 1/2 cup Low Sodium Canned Black Beans, rinsed and drained, Pinch Sea Salt, Fresh Cracked Black Peppercorn, Frank’s Red Hot Sauce to taste, optional, and 1 cup Sargento Shredded Reduced – Fat Cheddar Cheese.



Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool and serve! This is a real keeper recipe! We could have made a meal of just these, everyone enjoyed them! I left the full recipe at the end of the post. For dessert later tonight a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.






Mini Taco Dip Tostadas with Greek Yogurt/Sour Cream Sauce



Mini Taco Tostadas:

1/2 – Packet Old El Paso Taco Seasoning
2 Tablespoons Extra Virgin Olive Oil
Tortilla chips, preferably round
8 ounces Jennie – O 99-percent Fat-Free Ground Turkey
1/2 cup Low Sodium Canned Black BVeans, rinsed and drained
Pinch Sea Salt
Fresh Cracked Black Peppercorn
Frank’s Red Hot Sauce to taste, optional
1 cup Sargento Shredded Reduced – Fat Cheddar Cheese


1/4 cup Nonfat Greek Yogurt
1 Tablespoon Daisy Reduced Fat Sour Cream
Zest of 1 lime, plus juice of 1/2 lime


Combine Yogurt, Sour Cream and Lime in a small bowl and refrigerate until needed. Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool.




Wild Idea Buffalo – Pulled Buffalo MeatPulled Bison Mini Turkey Tostadas 001
Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!

1 lb. package.

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Asparagus

June 30, 2013 at 5:32 PM | Posted in Bob Evan's, Crock Pot, ribs, vegetables | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and AsparagusCrock pot ribs Asparagus 003


A beautiful day out after a night of some heavy rain. Looks like we got a lot of rain coming our way on and off all week. Have to be up early and at the hospital for my yearly scans, for my upcoming Melanoma Cancer check up. It’s always a tough time when I have these, the test is easy but it stirs up a lot of bad memories of my past fights against Melanoma. I just have to think positive, I’ll get the results in about 2 weeks when I go for my check-up. On to dinner! Mom had a hankering for my Crock Pot Ribs, so guess what we had! I prepared Crock Pot Pork Back Ribs w/ Mashed Potatoes and Asparagus. Also boiled some Corn on the Cob for Mom and Dad.


Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then Crock pot ribs Asparagus 001rubbed and covered the Ribs in JB’s Fat Boy Hawg Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I’ll cook them on low for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible.


For side dishes I prepared boiled Asparagus, Mashed Potatoes, and Corn on the Cob (for my Parents). To prepare the Asparagus was very easy I just brought about 1 inch salted water to a boil in a large skillet. Added my Asparagus in one layer. Cooked until tender, about 5 minutes Drained, and transferred to a serving platter. Sprinkled with Sea Salt and Black Pepper, and topped with a pat of butter (Blue Bonnet Light Stick Butter). Very good and easy recipe for Asparagus. I also heated up some Bob Evan’s Mashed Potatoes and boiled a couple of Green Giant Mini ears of Sweet Corn. I think I satisfied my Mom’s Hankering for Ribs! For dessert later, I baked a loaf of Pillsbury Nut Quick Bread. A slice of that topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Kitchen Hints of the Day!

June 26, 2013 at 8:41 AM | Posted in Kitchen Hints | 1 Comment
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Hint #1 – Before you light up your grill, put a little bit of cat litter in the grease tray. It not only will prevent any flare-ups, it will keep the tray from overheating and warping.

Hint #2 – Make sure to remove the ashes from the bottom of your grill after each use, because the ashes can retain moisture and cause your grill to rust. Before you remove the ashes, try sprinkling them with used coffee grounds. The grounds will keep the ash from blowing up into your face.

Kitchen Hint of the Day!

June 25, 2013 at 9:24 AM | Posted in grilling, Kitchen Hints | Leave a comment
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Don’t throw away that old oven mitt, put it to good use! The old oven mitt makes an ideal holder for barbecue utensils. Use it’s hanging loop to attach it to your grill and insert tongs or anything else you need.

Wild Idea Buffalo Recipe of the Week – B.B.Q Buffalo Burgers with Firecracker Coleslaw

June 20, 2013 at 8:40 AM | Posted in bison, grilling, Wild Idea Buffalo | 1 Comment
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It’s B.B.Q Buffalo Burgers with Firecracker Coleslaw for this weeks Wild Idea Buffalo Recipe of the Week! BBQ, Grilling, and Buffalo I love it! Just click the link at the bottom of the page to get this and many more recipes and also you can purchase your Buffalo right on-line.



B.B.Q Buffalo Burgers with Firecracker ColeslawWild Idea Buffalo B.B.Q Buffalo Burgers
By: Jill O’Brien


Serves 6 to 8

2 lbs. Wild Idea Ground Buffalo
2 Tb. olive oil
2 tsp. salt
2 tsp. black pepper

* Mix above ingredients all together, and form into 6 to 8 burgers.

* Set gas grill to high heat. 500+ degrees.

* Place burgers on grill and cook for 2.5 minutes each side, closing grill during cooking.

* Brush with B.B.Q. sauce and grill for an additional 30 seconds each side.

* Place burger on grilled French bread and top with Firecracker coleslaw.
Jill’s BBQ Sauce

* In heavy Sauce pan over medium high heat, mix the following:

1 Tbl. Olive Oil
¼ Cup finely chopped Onion
2 tsp. chopped Garlic
1 tsp. Black Pepper
¼ tsp. Cayenne + to taste
½ tsp. each: Chili Powder, Cumin & Coriander
dash Cinnamon
Deglaze with:

1/4 cup Bourbon (Buffalo Trace)


1.5 lbs. Ketchup
1 Tbl. Dijon Mustard
1 Tbl. Worcestershire
Dash of Liquid Smoke
Stir until well incorporated. Bring to a boil.

*Left over B.B.Q. Sauce can be refrigerated and used at a later time.


Firecracker Coleslaw

Toss together:

1 head Green Cabbage, halved and sliced thin
1 Red Onion, halved and sliced thin
2 grated Carrots
1 cup Pepperoncini de-stemmed and flash processed

½ cup Mayonnaise
¼ cup Rice Vinegar
1 small tube Wasabi
1 Tb. Black Pepper
1 tsp. Salt
* Mix in blender and pour over cabbage, toss to coat and season to taste.

* Best if made the day before.

* Fresh with a clean spicy kick, great alone or served on the BBQ sandwich!

Kitchen Hint of the Day!

June 20, 2013 at 8:31 AM | Posted in grilling, Kitchen Hints | Leave a comment
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Though they may be more work than a gas grill, charcoal grills impart an amazing smoky flavor to meats and veggies. Here are a few tips to get the most out of your charcoal grill.


* To add flavor to barbecued foods, place dried herbs on the hot coals. Some of our favorites are savory, rosemary, and basil.


* If the coals become too hot or flare up, squirt them with water from a mister or bulb baster.


* Store charcoal briquettes in airtight plastic bags – they absorb moisture very easily and won’t be as easy to light if exposed to air.

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